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9,414 Garden Web Discussions | Harvest & Canning
frozen beets
Posted by hollyt78
2 Comments
digdirt2Updated Agree if you froze them before cooking them then rubbery beets results. But why freeze them if you are going to be using them soon anyway? Link below is the instructions for how to freeze beets. Also size at harvest can make them ...
Tomatoes & Salsa
Posted by oletimer
7 Comments
digdirt2Updated Yes it is safe it just doesn't have as long a shelf life and may darken more quickly. With the next batch don't drain so much. You can always drain off any excess liquid after opening the jars to eat but it is better to have more ...
Has anyone canned Bodacious corn?
Posted by gardenmom(z4 WA)
1 Comment
digdirt2Updated IME most any variety of corn will tan up somewhat over time when canned but you can eliminate much of the color change just by adding Fruit Fresh to the jars as we do. Just use per label directions. Otherwise, freeze it. Dave
Mrs. Wages dill pickle packet
Posted by kerryv
4 Comments
calliope(6)Updated If you want pickled jalapenos, just find safe directions for them and make them. I've pickled peppers and it's just as easy to make them from scratch as try to use a mix. Basically it's vinegar and peppers. I agree with Dave, dill...
Spinach Confusion!
Posted by progenito
8 Comments
jelleroUpdated when the plants are small i grab the largest leaves, a couple from each plant, just enough for dinner. same with lettuce, except for iceberg which i just began to pick today. i like salads with 5-6 strains. when it gets big and bi...
Can I safely do this?
Posted by farmgrl23
13 Comments
2ajsmamaUpdated I havr found older (or newer but not safe) canning books in our library and have mentioned to the librarian that they should be pulled but they haven't been. It is definitely "caveat emptor" (what's Latin for borrower?) ...
Persimmon canning recipes
Posted by lilymama
8 Comments
karen-henry(8)Updated I have lots of persimmons and lots of recipes for breads, jams and salsas that need to be refrigerated or frozen. However, I need recipes that will be shelf stable using the water bath method. Any jam*, jelly, salsa.or other recip...
which Ellie Topp book is your favorite?
Posted by KSprairie
5 Comments
KSprairieUpdated OK, that's good to know. I checked out Small Batch Preserving from the library and found a LOT of recipes I would like to try. I would like to get them all, but will have to pace myself. :)
Blueberry barbecue sauce?
Posted by lpinkmountain(5b/6a border PA)
12 Comments
lpinkmountain(5b/6a border PA)Updated Thanks for these recipes. I hope to try some this year but I'm not sure. I had a family serious health issue come up. But I'll try and save this thread at the very least. I may not even get any salsa put up if the weather stays so...
Canning cherry tomatoes
Posted by sue_ct(z6 CT)
3 Comments
lpinkmountain(5b/6a border PA)Updated I used them once, (for salsa I think) blanched and peeled. My hands got sore and raw from it. What was I thinking! Tasted pretty good though! I think I may have made chili sauce from them that year too, using a food mill to get ou...
cranberry beans
Posted by shamil
1 Comment
digdirt2Updated I suppose in theory you could given the old "process for the longest ingredient" guidelines although that has pretty much been abandoned. But AFAIK there are no guidelines for doing so, only for tomato sauce or water or ...
Your favorite way to preserve peppers
Posted by annew21(7b NC)
22 Comments
malna(NJ 5/6)Updated DH and I were just up at the garden doling out water to the needy, and we started reminiscing about the "anniversary". Three years ago today, Hurricane Irene arrived. We had more water than we knew what to do with. This ...
storing homemade sauerkraut
Posted by gardenswithducks(z6aNC)
3 Comments
springschelUpdated We make lots of sauerkraut and freeze it. Freezing does not kill the probiotics. I prefer to freeze it in my canning jars. It's a personal preference. We had some sauerkraut given to us by a farmer who put it in a freezer bag, it ...
Maybe a dumb question...
Posted by 2ajsmama
18 Comments
2ajsmamaUpdated OK, just picked some peppers and added, I'll add the extra 1/8C salt too. Now to find room in the fridge...
Quick Help, Please Process Time for Concord
Posted by cannond
4 Comments
cannondUpdated You are my hero, Pixie Lou. Thanks. You were just in time. Deborah
So, have you noticed?
Posted by calliope(6)
19 Comments
TxMarti(8a DFW)Updated I looked at my new and older boxes of lids last night. I have a box of wide mouth Kerr lids, at least 5 years old, and they say to wash in hot soapy water, rinse well, and set aside until ready to use. An even older box of wide mo...
Grape leaves
Posted by matthias_lang
7 Comments
digdirt2Updated Steve - your leaves are fermented rather than pickled. The safety with them comes from the lactic acid created by fermentation. As long as you keep any scum that forms skimmed off they are fine. Once they are fully fermented - the...
Water used in canning liquids
Posted by murkey(6)
5 Comments
skeipUpdated My great aunt Mildred made the best dill pickles in the family and always swore it was her well water. Her water was so heavy with iron and other minerals it was like drinking from one of those mineral springs!! Steve
Merit corn stored in the fridge for over a week.....
Posted by wertach zone 7-B SC
3 Comments
digdirt2Updated Old Betty Crocker recipe for Corn Fritters 1/3 c corn meal 2/3 c AP flour 1/2 c milk 1 t baking powder 1 t salt 1 t vegetable oil 2 eggs 1 to 1 1/2 c fresh corn (drained if needed) 1 T sugar (optional for sweeter fritters) Mix all...
Beginner Question
Posted by northerngurl(5)
1 Comment
digdirt2Updated If it isn't already a tested and approved recipe for salsa - your best option of course - then feel free to post it here and we can offer suggestions. Generally using your own made-up recipes is not recommended when it comes to ca...
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